This post is sponsored by Pompeian. All opinions remain my own.
I know, you’re probably thinking cherries again? What can I say? I go through phases sometimes when it comes to food or ingredients. I didn’t even realize that this was my third cherry recipe in a row until just now. I promise not more cherries for a while. Ok, I don’t promise because I love cherries and this is my blog and I will post cherries if I want to. I’m such a diva.
The month of August brings many lovely fruits like cherries, raspberries and figs. August is also National Olive Oil Month and to celebrate National Olive Oil Month Pompeian is challenging everyone to pledge to swap butter for olive oil. The first 1,000 people who take the pledge will be randomly selected to win a coupon for a free bottle of Pompeian Extra Virgin Olive Oil, along with a free movie rental. To help you with your pledge to swap Pompeian has this handy conversion chart! Also, follow Pompeian on Facebook for chances to win movie prize packs throughout the month.
If you think, it’s crazy to swap olive oil for butter I present you with this amazing cake as proof that it can be done and it’s awesome! I took my favorite buttermilk cake recipe and swapped out butter for olive oil. Even in the crumble! It came out perfect, just as tender and crumbly as the original! Also, substituting olive oil for butter has several benefits, less saturated fat, no cholesterol and adds a great light nutty flavor.
I decided to serve this cake with mascarpone cream, but it would also be great with a dollop of clotted cream. This cake is perfect to enjoy with tea or a cup of coffee. It also makes a great gift for a friend. The buttermilk guarantees a soft crumb and a tart flavor which is perfect with cherries and cherries are perfect with almonds. It’s kind of an amazing thing!
Don’t forget to take the pledge! What are you going to swap this month?
- 1 cup dry cherries
- ¼ cup sliced almonds, toasted
- 1 cup flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons Pompeian Extra Virgin Olive Oil
- ⅔ cup plus sugar
- ½ teaspoon pure vanilla extract
- 1 large egg
- ½ cup well-shaken buttermilk
- ⅓ cup granulated sugar
- ⅛ teaspoon salt
- ¾ cups all purpose flour
- ¼ cup almonds
- 4 tablespoons Pompeian Extra Virgin Olive Oil
- 8 oz mascarpone
- ¼ cup heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
- Pre-heat oven to 400 degrees. Spay a 9-inch cake pan (see notes) with non-stick spray and lightly flour.
- Pour dry cherries into a small sauce pan, fill with water until just covered. Bring to a simmer on the stove top, allow to simmer for 5 minutes, strain and set aside. Spread almonds on a sheet pan and lightly toast in the oven, about 2 - 3 minutes.
- Whisk together flour, baking powder, baking soda and salt in a small bowl. In the bowl of a stank mixer beat together sugar and olive oil until well combined, add vanilla extract and egg. Beat well.
- At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Fold in cherries and toasted almonds. Pour into prepared pan.
- In a small bowl combine all ingredients except olive oil. Mix together using a fork, slowly add olive oil while mixing with fork. Using your hands press together crumb mixture to form larger crumbs. Sprinkle over cake mixture.
- Bake in the oven at 400 degrees until cake test comes our clean, about 25 - 30 minutes.
- Let cool in pan for 10 minutes.
- Carefully invert onto sheet pan, cover with plate and turn to transfer to plate.
- Combine ingredients in a clean bowl of a stand mixer, whisk together until fluffy.
- Serve cake with a smear of mascarpone cream.